- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- ½ tsp cumin seeds
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 medium onions, chop one and thinly slice the other
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g pack chestnut mushrooms, quartered
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- ½ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- ½ tsp garlic paste or 1 crushed garlic clove
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 1 tbsp finely chopped fresh root ginger
- 1 small green chilli, seeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 4 x 250g bags ready washed young leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.
With frozen spinachA 450g/1lb bag of frozen leaf spinach works just as well. Defrost it first and squeeze out as much water as possible, then add it to the onion and heat through.